Central Mexico

Ensalada de nopales

Name: Ensalada de nopales
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 paddles spines removed nopales; 2 diced tomato; 1/2 white onion finely chopped onion; 1/4 cup chopped coriander leaves (cilantro); 1 serrano minced jalapeño; 2/3 cup crumbled queso fresco; 2 tbsp lemon juice; 1 tbsp olive oil; 1/2 tsp dried oregano; 1/2 diced avocado; Salt, to taste

Tender cactus, tomato, onion and lime. Bright, tangy and much friendlier than it sounds.

25 minTime

7 gProtein each

mildSpice

The cactus on the flag2 chapters · 1 min read

Make it your way

Grandma's wayBoiled nopales, pico style, with queso fresco.

The original

174kcalsame

7 gproteinsame

6 gfibresame

25minutessame

Ensalada de nopales.

Per serving, worked out from the ingredient table.

Ingredients

Nopales4 paddles, spines removed

Tomato2, diced

Onion½ white onion, finely chopped

Coriander leaves (cilantro)¼ cup, chopped

Jalapeño1 serrano, minced

Queso fresco⅔ cup, crumbled

Lemon juice2 tbsp

Olive oil1 tbsp

Dried oregano½ tsp

Avocado½, diced

Saltto taste

Method

4 steps

1Scrape off any spines and trim the edges of the paddles, then cut into small strips.
2Boil the strips in salted water with a piece of onion for 8 to 10 minutes.
3Drain and rinse under cold water until no longer slippery. Drain well.
4Toss with tomato, onion, coriander, chilli, lime, oil, oregano and salt. Top with cheese and avocado.

Serve it like this

Pile into a shallow bowl, crumble the cheese on top and serve cool alongside grilled meat or tacos.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Central Mexico

Ensalada de nopales

Tender cactus, tomato, onion and lime. Bright, tangy and much friendlier than it sounds.

25 minTime

7 gProtein each

mildSpice

The cactus on the flag2 chapters · 1 min read

Make it your way

Grandma's wayBoiled nopales, pico style, with queso fresco.

The original

174kcalsame

7 gproteinsame

6 gfibresame

25minutessame

Ensalada de nopales.

Per serving, worked out from the ingredient table.

Ingredients

Nopales4 paddles, spines removed

Tomato2, diced

Onion½ white onion, finely chopped

Coriander leaves (cilantro)¼ cup, chopped

Jalapeño1 serrano, minced

Queso fresco⅔ cup, crumbled

Lemon juice2 tbsp

Olive oil1 tbsp

Dried oregano½ tsp

Avocado½, diced

Saltto taste

Method

4 steps

1Scrape off any spines and trim the edges of the paddles, then cut into small strips.
2Boil the strips in salted water with a piece of onion for 8 to 10 minutes.
3Drain and rinse under cold water until no longer slippery. Drain well.
4Toss with tomato, onion, coriander, chilli, lime, oil, oregano and salt. Top with cheese and avocado.

Serve it like this

Pile into a shallow bowl, crumble the cheese on top and serve cool alongside grilled meat or tacos.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ensalada de nopales

Make it your way

Ingredients

Method

Ensalada de nopales

Make it your way

Ingredients

Method

Make it a meal